Cut the meat into small pieces and fry gently in some of the fat, then remove. In the same fat fry until golden color chopped onion, then add the flour, which also fry the tomato paste and red pepper. Returns to the meat, pour the wine and hot water, add salt and boil together with black pepper and bay leaf. When the meat is tender, add small onions, pre-cooked in two waters, and then steamed in the rest of the fat cloves of garlic peeled and finely chopped tomatoes. The dish is boiled for several minutes and remove from fire.